Busiate Pasta, Radish and Mini Pepper Salad
MAKES 6 SERVINGS
Put the cooked and cooled PAPA VINCE Busiate Pasta, celery, carrots, radish, peppers, olives and beans into a large bowl and gently stir with a large spoon to combine.
To make the dressing, put the vegan mayonnaise, Dijon mustard, Italian seasoning and maple syrup in a small bowl and briskly whisk until smooth. Pour the dressing over the salad and gently stir to thoroughly coat. Season with PAPA VINCE sea salt and pepper, to taste. Cover and refrigerate for 3 to 4 hours, or until thoroughly chilled. Serve in a large bowl (family style) or on individual serving plates spooned over a bed of chopped romaine lettuce and garnished with radish slices, more pepper slices and more PAPA VINCE sea salt, if desired.
This is a typical dish from Messina which incorporates so many of the fresh ingredients of Sicilian cuisine. Recipes in Sicily vary so much by cities and regions and Vitina told me that despite visiting her family in Sicily so many times, this was the first time she ever experienced this dish. Her family is from the Eastern side and the food is different! This is a very popular recipe and is a creative way to make an eggplant spaghetti sandwich covered in rich tomato sauce, cheese and fresh basil.